When it comes to preparing tender, flavorful meats, nothing beats the combination of a well-crafted marinade and the precise cooking technique of sous vide. Together, they unlock incredible depth of flavor while ensuring perfect doneness — every single time.
What is Sous Vide?
Sous vide (French for “under vacuum”) is a cooking method where food is vacuum-sealed in a bag and slowly cooked in a temperature-controlled water bath. This gentle process allows proteins to reach the exact doneness you want—without overcooking. It’s a favorite method of professional chefs and an increasingly popular tool for home cooks.
Why Marinate Before Sous Vide?
Marinating before sous vide cooking offers the best of both worlds:
- Enhanced flavor: The long, gentle cook allows the meat to absorb aromatic herbs, spices, and acids from the marinade.
- Perfect texture: Unlike traditional methods where heat can dry out the meat, sous vide preserves moisture and tenderness.
- Convenience: You can prep ahead—marinate, seal, and refrigerate or freeze until you’re ready to cook.
Building a Better Marinade
A good marinade includes:
- Oil – carries flavor and keeps meat juicy (olive, avocado, sesame).
- Acid – tenderizes and adds brightness (vinegar, citrus juice, wine).
- Salt and umami – draws flavor deep into the meat (soy sauce, miso, mustard).
- Aromatics – herbs, garlic, shallots, citrus zest, spices, or even seasonal fruit purée.
Look to the farmers market for inspiration—think rosemary from your favorite herb vendor or your own garden, Meyer lemons in winter, or fresh stone fruit blended into a sweet-and-savory glaze in summer.
How to Marinate and Cook Sous Vide
- Marinate the meat in a zip-top bag or container for 30 minutes to overnight in the fridge (depending on the protein).
- Remove excess marinade and vacuum seal the meat—or use a water displacement method in a sturdy freezer bag.
- Sous vide cook the meat to your desired temperature:
- Chicken breast: 140°F for 1.5–2 hours
- Steak: 130°F for 1–2 hours (medium-rare)
- Pork chops: 140°F for 1.5 hours
- Salmon: 122°F for 45 minutes
- Finish with a quick sear in a hot pan, grill, or broiler to create a flavorful crust. Brush with reserved (boiled) marinade or glaze if desired.
Farmers Market Flavor Tips
- Add seasonal ingredients like strawberry-chipotle glaze for pork, a garlic-herb rub for lamb, or citrus-ginger for chicken.
- Infuse oils with rosemary or thyme from market herbs to use in your marinades.
- Ask your local meat vendors about sous vide–friendly cuts like flank steak, pork shoulder, or chicken thighs.
Farmers Market Poultry, Fish, and Meat Vendors
Vendors selling poultry, fish, and meat include Fogline Farms, H & H Fresh Fish Company, MIF Seafood, Schoch Family Farmstead, and Wildstag Provisions.
SEE ARTICLE: Marinades that Shine in Sous Vide Cooking
DOWNLOAD OUR SOUS VIDE GUIDE HERE: Sous Vide Temperature and Time Guide
